Ahi Poke Wonton With Radish Slaw** Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into small, even 1/2-inch dice. Place the diced tuna in a chilled bowl and keep refrigerated while you prepare other components.

Make poke dressing and combine

In a separate small bowl, whisk together 3 tbs soy sauce, 1 tbs toasted sesame oil, 1 tsp rice vinegar, 1 tsp finely grated fresh ginger, 1 tsp Sriracha (optional), 1 tsp toasted sesame seeds, and 1 tsp shredded nori or furikake (if using). Taste and adjust salt — add up to 1/4 tsp kosher salt if needed. Pour the dressing over the diced tuna, add thinly sliced green onion, and gently fold to coat. Refrigerate the poke for 10–15 minutes to allow flavors to marry; keep chilled until assembly.

Prepare vegetables

Julienne or shred the daikon radish into about 1 cup, thinly slice the watermelon/red radish and julienne the carrot. Place all prepared vegetables in a medium bowl.

Make slaw dressing and toss

In a small jar or bowl whisk together 1 tbs fresh lime juice, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp toasted sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Pour the dressing over the radish and carrot mixture, add chopped cilantro, and toss until evenly coated. Taste and adjust seasoning. Let sit refrigerated for at least 10 minutes to soften slightly; drain any excess liquid before assembly.

Heat oil

Pour 2 cups neutral oil into a medium saucepan or deep skillet to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wonton wrapper sizzles and browns in about 30–40 seconds.

Form wonton cups

Separate wonton wrappers. If using square wrappers, gently press each wrapper into the cups of an inverted muffin tin (lightly oil or spray the tin) to form a cup, or shape by hand into a small cup for frying. If you prefer crisps without a tin, drape wrappers briefly over the back of a metal ladle and fry to form a cup (see frying step). Brush edges with egg wash (1 beaten egg + 1 tsp water) to help them brown evenly.

Fry until crisp

Working in batches, carefully place the wonton cups into the hot oil and fry until golden and crisp, about 30–50 seconds per side depending on thickness. Remove with a slotted spoon or spider and drain on a paper towel–lined tray. If making ladle-shaped cups, hold the wrapper over the oil with the ladle and drop oil onto it or submerge briefly until it crisps. Allow cups to cool slightly so they hold their shape.

Whisk together 1/4 cup mayonnaise, 1 tsp Sriracha, 1/2 tsp soy sauce, and 1/2 tsp fresh lime juice. If too thick, thin to desired consistency with up to 1 tsp water. Transfer to a squeeze bottle or small bowl for drizzling or dipping.

Assemble

Place a crisp wonton cup on a serving plate. Spoon about 1–1.5 tablespoons of radish slaw into the bottom of each cup as a bed. Top the slaw with approximately 2 tablespoons of prepared ahi poke (adjust to preference). If using, add a thin slice of avocado between slaw and poke for creaminess.

Finish and garnish

Drizzle a small amount of the spicy mayo over the poke (about 1/2 tsp per cup) and sprinkle a few extra toasted sesame seeds and microgreens or cilantro. Serve with lime wedges on the side. Repeat until you've filled up to 24 cups or until ingredients are used. Keep the assembled wontons chilled and serve immediately so the cups remain crisp.

Storage and notes

Leftover poke should be stored chilled and consumed within 24 hours. Keep fried wonton cups in an airtight container at room temperature for up to 24 hours to preserve crispness; avoid refrigerating assembled cups. Prepare components in advance (poke and slaw) and fry wonton cups just before serving for best texture.